Fonterra Food Trends and Innovation in 2018

Cheese Sang | Fonterra | Food For Thought

With the prolific use of cheese in everyday cooking, it is no wonder than a brand like Fonterra, one of the world’s leading producers of dairy products is at the forefront of innovation. To find out more about consumer trends and behaviour, we speak to Linda Tan of Fonterra Brands Malaysia and Chef Pele Kuah of Movida Group at the media round table hosted by Fonterra Brands Malaysia to discuss how global and local food trends have been progressing and how habits differ from millennials compared to their peers. Continue reading

Gotta Taste ‘Em All: Poke Bowls in Kuala Lumpur

Paperfish | Tiffin Throwdown | Food For Thought

One of the latest cuisines that has achieved international attention is the very delicate and light poké. This raw fish dish is normally served on its own, but is more commonly seen in its modern interpretation form, the poké bowl. This very light and healthy dish has its origins within Hawaiian cuisine, with culinary influences from the significant Japanese and Asian diaspora of Hawaii. We speak to some of the arguably best poké bowl eateries to learn more about poké culture in Kuala Lumpur. Continue reading

Cooking Class: 137 Pillars House, Chiang Mai

Pad Thai Result | Cooking Class | 137 Pillars House | Food For Thought

People today seek uncommon experiences when they travel, and what better way to explore a foreign culture by learning their food. Thai cuisine has become internationally recognised as one of the best cuisines, and what better way than to immerse yourself in the Thai culinary world. 137 Pillars House Chiang Mai is one such boutique hotels that offer this experience as part of their offerings, simply named The Kitchen. This however, is not just a cooking class where you are simply taught a dish, but actually take you to a local market where you explore yourself. Continue reading

To Eat Or Not To Eat: Food Trends For 2016

Fresh Produce | 2016 Food Trends | Food For Thought

Salted egg yolk croissants. Cold cappellini. Do these dishes sound familiar? Well if you have been living in Asia then you definitely have been quite the connoisseur for what food was on trend for 2015. Year in year out we see chefs of repute try and test out new dishes with interesting combinations. But we’re in 2016 and since its only February, we want to make a few predictions that we will see, want to see and want to retire. We also speak to some experts in their fields to get their two cents. Continue reading

Char Kuey Teow 炒粿條 : Food History of Char Kuey Teow

Char Kuay Teow | Food History | Food For Thought

Malaysia is home to some of the best tasting foods in the world, so much so that Lonely Planet named it food destination of they year for 2015. Amongst the food that was said to be a must try is none other than the local delicacy with its very humble origins, the Char Kway Teow, chau gwai diu (炒粿條) in Cantonese, or bilingually as Fried Kuay Teow. This dish hails from the northern state of Penang, the pearl of the orient, which is itself a UNESCO World Heritage Site. Continue reading